Kelp and Vegetable Tempura
Our kelp and vegetable tempura is a delicious, healthy, and easy-to-make appetizer or side dish. The kelp adds a unique flavor and texture to the tempura, while the vegetables provide a variety of colors and nutrients.
Tempura is a Japanese dish that consists of seafood or vegetables that are coated in a batter and then deep-fried. It is a popular dish in Japan and is often served with dipping sauces such as soy sauce or tempura sauce. Kelp is a type of seaweed that is commonly used in Japanese cuisine. It is a good source of dietary fiber, minerals, and vitamins. This recipe for kelp and vegetable tempura is a great way to enjoy the flavors of both kelp and vegetables in a crispy and delicious tempura.
Kelp and Vegetable Tempura Kelp and Vegetable Tempura Kelp and Vegetable Tempura Kelp and Vegetable Tempura
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • Kelp, finely chopped
  • Broccoli florets
  • Carrots, thinly sliced
  • Bell peppers, thinly sliced
  • Onion, thinly sliced
  • Paleo-approved tempura batter
  • Coconut oil, for frying
Instructions
  1. Heat coconut oil in a large skillet or deep fryer to 375°F (190°C).
  2. Dip the kelp and vegetables into the tempura batter, coating them evenly.
  3. Carefully drop the coated kelp and vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
  4. Remove the tempura from the oil and drain on paper towels.
  5. Serve immediately with your favorite dipping sauce.
Why It Works
  • The kelp adds a unique flavor and texture to the tempura.
  • The vegetables provide a variety of colors and nutrients.
  • The tempura batter is light and crispy.
  • The coconut oil adds a subtle sweetness to the tempura.